French Fridays this week was a light, summery, simple fish dish – Swordfish with Frilly Herb Salad. Except, I used halibut instead of swordfish. I probably could have found some swordfish if I had put more effort into it, but really, I am all about the medium-sized effort. That and there was some really beautiful Alaskan halibut that I could very easily get, so there’s that. Aside from the swordfish and halibut, I think this would also work very well with tuna.
For the herb salad, I picked fresh parsley from out in the garden, and also used some dill and cilantro. Oh and I could have sworn we had capers but when I looked through the fridge, I couldn’t find them anywhere! So, I used some mixed Mediterranean olives, along with the liquid from that jar in the marinade. Even with all my substitutions, I thought this recipe was a great, light dinner!
The full recipe is in Around my French Table, but you basically marinate the fish in lemon zest, olive oil, smoked paprika, capers (or chopped olives) and a little juice from the jar. Grill and then serve with a salad of herbs tossed in oil and lemon juice and a little chopped rosemary on the fish. Delicious!
Okay, my photos are below and here’s a link to everyone’s posts.